The Best Caprese Salad Ever

Well, hello there. Yes, I know it's been a while. I have missed all of you. And I know at least one of you missed me ;) I haven't had internet for the past week. Pain. In. My. Ass. So I've got some catching up to do...

Before we start talking salad, I first have to make mention to the most wonderful new store I had the pleasure of visiting on Monday. It's called Seasons Tap Room and it offers a variety of high quality imported olive oil and balsamic vinegar. Everything was available for tasting and I definitely took advantage. My husband watched me in horror as I tapped tiny amounts of the oils and vinegars into plastic shot glasses. Like the same face I'd imagine him making if I downed gasoline or something. Funny coming from a man who thinks sardines are delicious. To each their own I guess. Anyway, I decided on a Tuscan Herb Infused Olive Oil and their 18 yr Aged Balsamic (most popular seller). Considering I had planned on making this for dinner, the timing couldn't have been more perfect.



When the weather warms up, we eat tomato & mozzarella salads (aka caprese salads) quite a bit. The last thing I wanna do on a hot day is eat some heavy, super carby dinner that just makes me wanna take a big nap afterwards. I saw cutie pie Curis Stone make this on Oprah last spring and finally remembered to dig it out and give it a try. The following recipe is my version because well...

1) who the hell has grapeseed oil in their house?
and
2) I didn't have enough sesame seeds
and
3) It's totally against my nature to follow directions

Tomato Mozzarella Salad with Sesame Crusted Chicken Tenders
adapted from Curtis Stone
serves 4

12 Chicken Tenders
1/3 cup toasted sesame seeds
1/3 cup bread crumbs
salt and peppper
3/4 cup plus 2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 small shallot, minced
10 oz green leaf lettuce (can subsitute spring mix, baby spinach or romaine)
handful of fresh basil leaves
1 small red onion, thinly sliced
6 medium tomatoes, halved & cored
1 ball fresh burrata mozzarella, cubed

Directions:

1)Combine sesame seeds, bread crumbs, salt and pepper on a plate. Heat 1 tablespoon of olive oil in a large nonstick pain over medium-high heat.

2) Coat the 1st six chicken tenders in the crumb mixture and cook in pan for about 2 minutes per side or until golden brown. Transfer chicken to paper towel to drain. Heat another tablespoon of olive oil in the pan and repeat with the remaining 6 tenders.

3) Whisk vinegar, remaining olive oil and shallot in a medium bowl. Season the vinegarette with salt and pepper to taste.

4)Place the red onion, tomatoes, mozzarella and basil (if using) in large bowl with the salad greens and toss.

5) Divide the salad among 4 plates and place the chicken tenders on top. Drizzle with the vinegarette.



Let's be honest. This isn't anything groundbreaking. But it really WAS delicious and I chalk it up to the vinegar and oil. Just like with most anything else, you get what you pay for. And the flavor is so intense that a little bit goes a long way. Both bottles will probably last me the whole summer.

Seasons' website doesn't allow online purchases at this point so if you don't live in the area, you can try this site. They sell an almost identical list of products and their prices are just a tad higher. Happy Shopping!